Warming Soup for Soba

Warming Soup for Soba

This is a soba soup that's great not only for soba, but for many other things as well.
The kombu, chicken, and mushrooms make this a super yummy soup.


150 g
Daikon radish
150-200 g (about 10 cm)
Shimeji mushrooms
1/2 bag
Maitake mushrooms
1/2 pack
☆Japanese dashi stock
1000 ml
4 tablespoons
☆Soy sauce
3 tablespoons
1 1/2 tablespoons
1 1/2 tablespoons
1 tablespoon
☆Rock salt (or regular salt is okay)
1-2 teaspoons


1. Cut the chicken into bite-sized pieces. Cut the daikon radish and carrots into wedges. Shred up the mushrooms. Re-hydrate the koya dofu and cut into bite-sized pieces.
2. Add the daikon radish and carrots into the dashi stock. Once they're cooked through, add the chicken.
3. When the chicken turns white, add the mushrooms.
4. Combine the ☆ ingredients and add to the soup to season.
5. Add the koya dofu while adding the seasonings. (If you add the koya dofu first, it will break apart.)
6. Lightly simmer the mixture while skimming the scum off the surface, allowing the seasoning to permeate the ingredients.
7. Put some boiled soba in a bowl, pour in a generous amount of the soup, and it's done. Garnish as you like with chopped green onion to make it even more delicious.

Story Behind this Recipe

I wanted to make a hot and delicious chicken and kombu dashi-based soba soup that's overflowing with vegetables.